Gyuto
240 mmThe chef's blade. Meat, fish, vegetables — the one knife if you own one.
SG2 CORE · 62 HRC · WALNUT WA$420
HAGANE
Hand-forged Japanese blades. Folded, quenched and polished by one maker — the way it was done before hurry was invented.
scroll — the blade is waiting
試し切り — the test cut
One cut decides
One cut decides
everything
A blade that needs a second stroke was never finished. Every knife leaving this forge is tested on rolled straw — once.
The fold
1084 layers. The billet is heated, hammered flat, folded, and welded onto itself — ten times. Impurities leave; the grain stays.
STAGE 01 / 03 — ORIKAESHI
Anatomy of the edge
- Kissaki 切先the tip — thinnest grind, for precision work
- Hamon 刃文the quench line — where hard edge meets soft spine
- Jigane 地鉄visible grain of 1084 folded layers
62HRC edge hardness
1084layers of folded steel
8°per-side edge angle
1maker, start to finish
“The blade remembers every fold. So will your hands, after the first year.”— Studio master, third generation
Four blades. Nothing else.
Santoku
180 mm“Three virtues.” Shorter, taller, friendlier — the home kitchen master.
SG2 CORE · 62 HRC · WALNUT WA$360
Petty
135 mmThe small work: shallots, fruit, everything your big knife is too proud for.
SG2 CORE · 61 HRC · WALNUT WA$240
Nakiri
165 mmStraight edge, full contact. Vegetables fall apart before they notice.
SG2 CORE · 62 HRC · WALNUT WA$330
Made when you order
Each blade is forged after your order — six to eight weeks from billet to your door. Engraving of your name in kanji is included.